Malabar spinach is also known as climbing spinach. In Kannada, it is known as Basale and in Marathi, it's called Mayalu. In Mangalorean Cuisine the leaves and stems are used to make Basale Rassa especially in combination with Jackfruit seeds ... and a hit combination with fresh prawns, clams, and dried shrimp
Ingredients
2 cups finely chopped Malabar spinach / vaali/ basale soppu
1/2 cup cooked toor dal
1/4 cup roughly chopped onion
1/4 cup fresh prawns
Salt to taste
For the masala paste:
3/4 cup grated fresh coconut
4 red chillies roasted in little oil
Little tamarind
Grind the above ingredients into a fine paste and keep aside
for the tempering:
5 tsp oil
1 big onion finely chopped
Procedure
Wash the chopped spinach well, cook in cooker with roughly chopped onion and 1/2 cup of water for 3 whistles
Clean and devein the prawns and keep aside.
Put cooked dal, cleaned prawns, and boiled spinach in a vessel, add salt, ground masala, and water if needed. Adjust the consistency.
Let it boil for 10 to 15 mins, switch off the flame
In a pan put oil and finely chopped onions
Fry till it turns brown color, add it to the prepared curry and your ambat is ready to serve
Serve hot with rice.
Vegetarians can prepare this without prawns.
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